Zero Waste Leek, Zucchini and Potato Soup

by Miche Genest

I made this soup with the foods I happened to have in the fridge that needed using up: half a zucchini, half a leek, mashed potatoes, a cup of 35% cream leftover from making caramel sauce and ground, dried rosemary left over from making duck rilettes.

But this recipe is more a route than a trail, a rough guide rather than a precise, GIS-plotted path. Substitute whatever you’ve got going — wilted celery sticks, tired Swiss chard, roasted potatoes from last night’s dinner. At the end, jazz it up with a pinch of cayenne or a grating of nutmeg, or both.

Tip: The best way to wash leeks is to cut them in half lengthwise, slice thinly and soak in a bowl of cold water for 10 minutes. To drain, lift the sliced leeks from the water into a strainer or colander and shake off excess water before proceeding with the recipe.